Lauren Wildbolz has been a plant expert and chef since 2008.
She runs a noble catering company.
She teaches cooking courses and gastro training for chefs, publishes two cookbooks.
She runs a pastry brand for more plant-based dessert options in restaurants.
Since 2022, she has had a mandate as creative director at the symposium, soil to soul.
She is on the Gastro Advisor Board for the successful Co-working with a vegan Café at Tessinerplatz in Zurich.
“Eat food. Mostly plants. Not too much.”
Food is a global language and a driver for global economic prosperity. Food is also a catalyst for change, and food players are often pioneers that are responsible for more than just the bottom line; their choices can have tremendous impacts on human health and world sustainability. So, how do we face the urgent issues of creating a more sustainable future of food while understanding technology’s role in closing the gaps in our food system?
The key is knowledge and education, the cornerstone of innovation.
What the food industry produces has a significant long-term impact on our health and the environment.
By 2050, the world’s population is expected to reach almost 10 billion, while the lack of affordable, nutritious foods continues to be a challenge, with millions suffering from hunger, micronutrient deficiencies and malnutrition.
On the other hand, consumers demand healthier, natural, and more sustainable food products and shift towards a plant-based diet. Sustainability and environmental concerns lead consumers to press food choices that are good for them and good for the planet.
We can only meet the needs of this growing world population through innovation, while protecting the environment and tackling climate change in line with the commitment to net-zero by 2050.
Lauren Wildbolz, the founder of Future Cuisine, offers creative solutions on how food can be rich culinary taste experiences and healthy for the body and sustainable for the environment.
Send request to management(at)laurenwildbolz.com
Foodtech is the new biotech.
Lauren is a consultant and co-producer, working with food- and food-tech companies worldwide.
She is inspiring companies with her expertise in plant-based nutrition.
She shows that plant-based food is not renunciation: It is a rich culinary taste experience.
Lauren is working with scientists and technologies in the startup scene to provide people with safe, affordable, and quality food nutrition.
Send request to: management(at)laurenwildbolz.com
Alternatives to meat don’t have to be copies. Experience new creative delights.
Why copy when you can also create. We draw from the realm of plants and show which culinary delights plant-based protagonists can open up – beyond the imitation of meat in all its facets. The traditional Asian alternatives show the origin of this idea and Luya shows how we are taking a step into the future in Switzerland today. Luya combines traditional fermentation methods with the use of okara – an unused by-product of soy milk and tofu production. In this way, we are saving a valuable resource, creating a new taste experience and contributing to sustainable nutrition.
In ten courses, we will introduce you to this culinary broadening of horizons and provide brief inputs on the background, philosophy and further ideas. We round off the culinary experience with a suitable beverage accompaniment (with or without alcohol).
Plant-based 10 course dinner for CHF 190.
Event & booking here.
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Zürcher Kantonal Bank Catering in September 2021 for the Zurich University of the Arts.
Corona-suitable aperitifs & dinner events catering@futurecuisine.ch
We look forward to receiving your personal inquiry at: dreicat@futurecuisine.ch
We look forward to receiving your personal inquiry at: catering@futurecuisine.ch
We look forward to receiving your personal inquiry at: catering@futurecuisine.ch
The first purely vegan catering in Switzerland. Aperitifs, banquets, flying dinners, vegan wedding catering – whatever your heart desires!
The following offers comply with the current requirements of the FOPH with regard to the corona pandemic in the canton of Zurich. However, stricter measures by individual cantons must be clarified.
You get: of course the right organic food to cook for yourself with the inspiration videos. Zoë Pastelle and our delicious scrambled tofu are included for breakfast. Together with Anouk Manser, we then bake a heavenly sweet apple tart with lots of whipped cream on top. For the aperitif we meet Melanie Winiger incl. Champagne and because it always tastes good, we conjure up a Bircher muesli in a class of its own with Raphaela Pichler. Comes with 1 pc. Kubo vegan cake from me to taste.
You get: of course the right organic food to cook for yourself with the inspiration videos. You can expect a hot breakfast together with vanilla soy yogurt, 3 lunches together, 1 soy tamari snack, 1 small non-alcoholic wine “Kolonne Null” from the startup of the same name from Berlin. Comes with 1 pc. Kubo vegan cake from me to taste.
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